White Chocolate Peppermint Scones
From family cookbook project. a holiday favorite by robin walker that is now one of ours.
Steps
Preheat oven to 400 degrees.
Lightly spray a baking sheet with nonstick baking spray with flour.
In a large bowl , sift together flour , 1 / 3 cup sugar , baking powder , baking soda , and salt.
Using a pastry blender , cut in butter until mixture is crumbly.
Stir in white chocolate morsels and peppermint baking chips.
In a small bowl , whisk together buttermilk , egg yolk , vanilla extract and peppermint extract.
Add buttermilk mixture to flour mixture.
Mix until dough comes together in moist clumps.
Gather dough into a ball and knead for 2 to 3 turns.
Place on a lightly floured surface and pat to about 1 / 2-inch thickness.
Using a 4-inch cutter , cut out dough.
Transfer to prepared baking sheet , spacing 1 inch apart.
Whisk 1 / 4 cup water with 1 egg and brush over tops of scones.
Lightly sprinkle scones with remaining tablespoon of sugar.
Bake scones for 18 to 20 minutes , or until light golden brown.
Serve with candy cane cream , if desired.
Candy cane cream:.
I.
Ingredients
all-purpose flour, sugar, baking powder, baking soda, salt, unsalted butter, white chocolate chips, chips, buttermilk, egg yolk, vanilla extract, peppermint extract, egg, water, heavy whipping cream, candy cane, mint leaf